Chinese-style cooking

Due to its widespread popularity, Kung Pao Chicken is made in many places.

Method 1

Ingredients

900 grams of boneless chicken breast (it is said that chicken leg meat was commonly used before, because chicken leg meat is more tender than chicken breast meat), dry 40 grams of red pepper and 75 grams of fried peanuts.

Ingredients

2 tablespoons of peppercorns, 2 green onions (cut into sections), 1 egg white, 2 tablespoons of starch powder, 2 tablespoons of soy sauce, 1 teaspoon of rice wine, minced garlic 1/4 teaspoon, 1 teaspoon sesame oil, half teaspoon sugar, 1 teaspoon white vinegar, 5 cups salad oil, 1 teaspoon soy sauce, 2 teaspoons salt, 1 tablespoon cornstarch water.

Production process

1. First, mix an egg white, half a teaspoon of salt and 2 tablespoons of cornstarch evenly to make a "marinade" and set aside. Then add 1 tablespoon of soy sauce, 1 teaspoon of rice wine, 1 tablespoon of starch water, 1/2 teaspoon of sugar, 1/4 teaspoon of salt, 1 teaspoon of soy sauce and white vinegar, 2 tablespoons of sesame oil, and 1/2 teaspoon of minced garlic and mix well. , mixed into "combined seasoning".

2． Cut the chicken breast into cubes of about 1 cm. Stir the diced chicken evenly with the "marinate" and marinate for half an hour. After the diced chicken is marinated, heat 5 cups of salad oil, first pour the diced chicken into the pot, and fry quickly over high heat for half a minute.

3. Be careful not to fry the diced chicken for too long to avoid overcooking the chicken. After the chicken is fried until it changes color, take it out and drain the oil and set aside. Leave about 2 tablespoons of oil in the pot, heat it up, add the chopped dried chili peppers to the pot, stir-fry over low heat until fragrant, then add peppercorns and green onion segments and stir-fry until fragrant. After sauteing, put the diced chicken back into the pot, stir-fry quickly over high heat for a while, then add the "combined seasoning" and continue stir-frying.

4． Finally add peanuts, stir-fry for a few times and then serve.

Features:

A famous Sichuan dish, the finished dish is golden in color, the chicken is fresh and tender, the peanuts are crispy, salty, spicy and slightly sweet and sour. This dish was created in the Qing Dynasty.

Method 2

Ingredients

300g chicken breast, 50g peanuts, 20g dry red pepper, 25g water starch, 20g clear soup , 80 grams of peanut oil.

Cooking method:

Cut chicken breast into cubes, add soy sauce, refined salt, cooking wine to taste, and mix well with water bean flour. Mix soy sauce, sugar, vinegar, monosodium glutamate, clear soup, and water soybean powder into gravy. Cut dry red pepper into 2cm long sections. Deep-fry the peanuts until crispy. Fry the dried red chilies and Sichuan peppercorns until brown. Fry the diced chicken into pieces. Add the ginger, onion, and garlic and stir-fry evenly. Add the gravy, add the peanuts, turn twice, and serve.

Production process

1. Buy chicken legs and cut the meat into cubes.

2． After cutting, wash the meat, add a little salt, pepper, and rice wine, and mix well with your hands.

3. Put a little starch and spread it evenly with your hands.

4． Leave it for a while (the name of this method is: pickling or sizing, which can remove the fishy smell and add flavor to the meat, and is suitable for all kinds of meat).

5. Pour oil into pan.

6． Put the diced chicken into the pot, stir-fry for a while and take it out.

7. Pour chili oil (or salad oil) into the pot.

8． Add pepper and chili pepper (low heat).

9. Add onion, ginger and garlic slices and stir-fry for a while.

10. Add diced chicken.

11. Add cooking wine and soy sauce (for coloring).

12. Add a little bit of chicken stock.

13． Add a little salt, chicken essence, more sugar, and a little vinegar (the taste of this dish is slightly sour and slightly sweet).

14． Add a little starch to coat and add the fried peanuts.

15. Add chili pepper and sesame oil and remove from pan.

Microwave cooking method

Features: 6 ounces of chicken, 3 slices of garlic, 2 green onions cut into small sections, 2 red peppers diced, 6 small slices of ginger, bamboo shoots (canned) Dice three liang, 1/4 teaspoon of Sichuan peppercorns, three tablespoons of crispy peanut meat) three tablespoons of crispy peanut meat (you can buy ready-made). One teaspoon of dark soy sauce, half a tablespoon of light soy sauce, 1/3 teaspoon of salt, half a teaspoon of sugar, a little sesame oil and pepper, two teaspoons of cornstarch, half a teaspoon of vinegar, and one tablespoon of water.

Ingredients:

Preparation: 1. Put two tablespoons of oil and Sichuan peppercorns into a water container, cover with microwave cling paper, leave a hole for steam to escape, and put it in the microwave. Cook on Hi (high heat) for two minutes. Take it out, do not use Sichuan peppercorns, just use Sichuan peppercorn oil.

2. Wash the chicken, wipe off the water, cut the thick meat part into flowers, and then dice it.

3. Add seasonings to chicken, bamboo shoots, ginger and garlic and mix well. Add red pepper and pepper oil and mix well. Place on a plate without overlapping. Cover with microwave cling paper and leave a hole. Remove the steam and cook on Hi (high heat) for five minutes until cooked. Take out, add green onions and peanuts, mix well, cover with microwave cling paper, leaving a hole for steam to escape, cook on Hi (high heat) for another half minute, take out and serve. [1]